Using up eggs...

I love having my own chickens! It means having a constant supply of super fresh eggs always on hand. It is nice knowing exactly what my chickens have eaten and how they are being kept. There are weeks when I find myself with a good supply of extra eggs on hand. This means I sometimes need to find ways to use of a lot of eggs at once. Today I made an impromptu recipe based on a Buttermilk Pie recipe from one of my grange cookbooks. I am not a proficient pie crust maker and decided to just make a custard. It turned out delicious! The recipe was as follows~ 2 cups of buttermilk (cultured), 6-8 eggs (depending on the size), 1.5 cups of sugar, 1 TBSP vanilla, and 2 TBSP of thermflo (use can use corn starch). Everything is blended in the blender and poured into a greased pan for and cooked at 350 degrees for about 40 minutes until a knife come out clean. Simple and delicious. The original recipe would have called for 4 cups of sugar but I found that even 2 cups was too sweet and have cut back the recipe as listed above.